This Pineapple Toasted Coconut Ice Cream is a tropical delight that captures the essence of sunshine in every bite.
The creamy coconut base, swirled with tangy-sweet homemade pineapple jam, creates a perfectly balanced flavor that feels indulgent yet refreshing.
Toasted coconut adds a delightful crunch, elevating both texture and aroma.
While this dessert is rich and satisfying, it also offers natural fruit sweetness, healthy fats from coconut milk, and a dose of fiber from pineapple.
Compared to store-bought ice creams loaded with artificial additives, this homemade version gives you full control over the ingredients, making it a cleaner, more wholesome treat.
Its make-ahead nature makes it ideal for everyday enjoyment or entertaining guests—prepare the jam ahead, churn the ice cream, and keep it ready in the freezer for a tropical escape anytime.
This recipe not only delivers a luscious frozen dessert but also a rewarding, hands-on kitchen experience.
Must-Have Tools for Perfect Results
Cuisinart Ice Cream Maker
Ensures smooth, creamy ice cream texture with consistent churning power, making it a must-have for homemade frozen treats.
OXO Good Grips Fine-Mesh Sieve
Essential for straining the coconut mixture, giving you a silky, lump-free custard base—also great for sauces and soups.
KitchenAid Digital Instant-Read Thermometer
Guarantees the custard reaches the perfect temperature (170°F), preventing curdling and ensuring velvety results.
Breville Control Grip Immersion Blender
Perfect for blending the pineapple jam to a smooth consistency, reducing cleanup compared to a full-size blender.
Lodge Enameled Cast Iron Saucepan
Provides even heat distribution for making jam and custard without scorching, a versatile workhorse for daily cooking tasks.
Coconut Pineapple Ice Cream
Ingredients
Equipment
Method
- Prepare the Pineapple Jam: Peel the pineapple, remove the eyes and tough core, and chop the flesh into small cubes (around 4 cups). In a medium saucepan, combine pineapple chunks, ½ cup sugar, and 2 tablespoons water. Simmer over medium heat until bubbling, then reduce to medium-low and cook for 30 minutes, stirring occasionally, until the fruit softens and juices reduce slightly. Let cool for 10–15 minutes, then transfer to a blender along with 5 tablespoons water.Blend until smooth. Return the mixture to the pan, taste for sweetness, and stir in the remaining sugar if needed.Cook for 10–15 minutes more until thickened to a jam-like texture. Cool completely and store in the refrigerator overnight or up to 2 weeks.
- Toast the Coconut: Place shredded coconut in a dry saucepan over medium-low heat. Stir continuously for about 5 minutes until golden brown and fragrant.Remove ¼ cup toasted coconut and set aside in a small bag or container for garnish later. Leave the rest in the pan for infusing the custard base.
- Make the Custard Base: To the toasted coconut in the saucepan, add coconut milk, heavy cream, whole milk, sugar, and salt. Warm the mixture over medium-low heat until it begins to gently simmer and sugar dissolves. Remove from heat. In a separate mixing bowl, whisk the egg yolks until pale and creamy, about 2 minutes. Slowly ladle about one-third of the hot milk mixture into the yolks while whisking constantly (this tempers the eggs). Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon or reaches 170°F. Remove from heat and let steep for 1 hour to extract the coconut flavor.
- Strain and Chill: Pour the custard through a fine-mesh sieve into a large bowl, pressing the toasted coconut with a spoon to release every drop of liquid. Discard the solids. Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until fully chilled.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy. Layer the ice cream and pineapple jam in a freezer-safe container: add one-third of the ice cream, swirl in one-third of the jam, and repeat the layers twice more. Gently swirl with a spoon for a marbled effect. Cover and freeze for at least 4 hours before serving.
- Serve and Enjoy: Scoop the ice cream into bowls, sprinkle with the reserved toasted coconut, and serve immediately for a crunchy, tropical finish.
Notes
- Fresh vs Frozen Pineapple: If fresh pineapple is unavailable, use frozen chunks without added sugar.
- Sweetness Level: Adjust sugar based on the natural sweetness of your pineapple. The jam should be sweet yet tangy.
- Jam Storage: Extra jam keeps well in an airtight container for up to 2 weeks. Try it on toast, yogurt, or pancakes.
- Toasting Coconut: Stir constantly and don’t walk away—the coconut goes from golden to burnt in seconds once it starts browning.
- Coconut Milk: Choose a high-quality, full-fat brand for the richest flavor and creaminess (Aroy-D is a reliable option).
- No Fine-Mesh Sieve? Use a layered cheesecloth over a colander to strain the custard smoothly.
Chef’s Secrets for Creamier Results
The secret to irresistibly smooth and creamy pineapple toasted coconut ice cream lies in patience and proper technique.
First, always toast your shredded coconut slowly over low heat—this releases natural oils and intensifies its nutty aroma without burning it.
When making the custard, whisk the egg yolks thoroughly before tempering with the hot milk mixture; this ensures a silky, lump-free base.
Straining the mixture is non-negotiable, as it removes gritty coconut pieces for a luxurious texture. Lastly, allow both the custard and pineapple jam to chill fully before churning.
This step is crucial for proper emulsification and achieving a perfectly scoopable consistency every time.
Serving Suggestions to Elevate Flavor
This tropical delight shines on its own, but you can take it to another level with simple enhancements.
Serve scoops in a chilled bowl topped with extra toasted coconut for a satisfying crunch. Pair it with buttery shortbread cookies or crisp coconut wafers for contrast.
For a more indulgent dessert, drizzle with a touch of caramel or passion fruit sauce.
Hosting a summer barbecue? Scoop it into hollowed-out pineapple halves for a stunning presentation.
You can even use this ice cream as a filling for homemade ice cream sandwiches using coconut macaroons or thin sugar cookies.
Storage Tips for Lasting Freshness
Homemade ice cream is best enjoyed within a week, but proper storage can keep it tasting fresh longer.
Always store it in an airtight, freezer-safe container to prevent ice crystals from forming.
Press a sheet of parchment or plastic wrap directly on top of the ice cream before sealing to minimize air exposure and freezer burn.
Keep your freezer at a consistent cold temperature (0°F or below) for optimal texture.
If the ice cream becomes too hard, let it sit on the counter for 5–10 minutes before scooping—it will soften to the perfect consistency without melting completely.
Frequently Asked Questions
1. Can I use canned pineapple instead of fresh?
Yes, canned pineapple works if you’re short on fresh fruit. However, choose pineapple packed in its own juice (not syrup) and drain it well to avoid excess liquid that could water down the jam.
2. Do I need an ice cream maker for this recipe?
An ice cream maker gives the creamiest results, but you can make a no-churn version by whipping the chilled custard base before layering with jam, then freezing. The texture will be slightly denser but still delicious.
3. Can I make the ice cream dairy-free?
Absolutely! Substitute the heavy cream and whole milk with full-fat coconut cream and a neutral dairy-free milk (like almond or oat milk). The flavor will be richer in coconut but still perfectly tropical.
4. How sweet should the pineapple jam be?
The jam should taste naturally sweet with a hint of tanginess. Since pineapples vary in sweetness, start with half the sugar, taste after blending, and add more only if needed.
5. Why is my custard grainy or scrambled?
This happens when the eggs cook too quickly. Always temper the yolks slowly and cook the custard over low heat, stirring constantly. Using a thermometer to stay under 170°F helps prevent curdling.
This recipe has been adapted and simplified from the original version by themissinglokness. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.